Steak
2 8-oz. hanger steaks
1 ½ cups balsamic vinegar
¼ cup Worcestershire sauce
½ cup brown sugar
2 garlic cloves, chopped
½ tablespoon black peppercorns
½ tablespoon kosher salt
1 pinch flaky sea salt to finish

Wild Arugula Salad
4 cloves garlic, sliced thin
½ cup extra-virgin olive oil
½ tablespoon shallot, minced
1 tablespoon (or more) lemon juice
Pinch kosher salt plus more for seasoning
1 tablespoon aged balsamic vinegar plus more for drizzling
Freshly ground black pepper
2 cups arugula
¼ cup hearts of palm, sliced 1/2" thick
¼ cup pimento peppers, sliced lengthwise
½ each Fresno chilies (less or more depending on the heat), sliced thin and seeds removed
1 oz. pecorino cheese, shaved thin
1 oz. salted, peeled and roasted Marcona almonds, coarsely chopped